Soccer may be a big deal here in Europe but this Sunday we had plenty of reasons to indulge in one of our favorite snacks. 7 layer dip.
When you have to two U.S. Open finals to watch and a UFC event, 7 layer dip is the way the go. But of course, we had to veganize it to suit our taste buds and diet, which was pretty easy given the increasing availability of vegan products.
Back in the day, about 2006 or 2007 I worked in film production in Los Angeles and on the days we had big shoots one of the production assistants would make a big old casserole dish of 7 layer dip which I—secretly—looked forward to…except the guacamole because I am not a fan of the avocado. And yes I do know all about the benefits of avocado, including potassium, fiber, heart healthy fats and:
Vitamin K:26% of the daily value (DV)
Folate:20% of the DV
Vitamin C:17% of the DV
Potassium:14% of the DV
Vitamin B5:14% of the DV
Vitamin B6:13% of the DV
Vitamin E:10% of the DV
It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin). (from Healthline)
So yeah, I got it, but they don’t agree with my tastebuds. At al.
But, I digress.
Onto the dip!
For the beans, I used white beans instead of pinto because I had them on hand and I added cumin, cayenne pepper, salt, pepper, and garlic and I used a standard potato masher to get them to the right consistency. Layer 1, complete.
Then we move on to the creamy layer two which is traditionally sour cream or cream cheese but I used a really great vegan yogurt which is crazy low in calories and fat and has NO added sugar. But don’t get it twisted, this isn’t standard healthy vegan fare, it’s Sunday Sports Funday!
The yogurt has cumin, fresh chives, fresh lemon, paprika and chili powder, and dill. And layer 2 is complete!
Now I know layer 3 is usually where guac comes into play but I used shredded butter lettuce instead because it’s always nice to have a bit of roughage even in your unhealthy snacks.
Layer 4 is homemade salsa because why the hell would you ever eat anything but fresh homemade salsa? All you need is: tomatoes, onion, lime, garlic, parsley, cumin, chili powder and oregano. And if you live in a grownups only household like us, add a ½ shot of tequila before you add it to the food processor!
Vegan shredded cheese is layer 5 and I’ll admit that I went vegan in May 2017 and in all that time I was fully prepared—and still am—to live a cheese-free life. Maybe it’s because they improved the texture and taste or maybe it’s because my cheese addiction is now a thing of the past, so I decided to give it another try. Today. Just for you.
Layers 6 and 7 are simple; sliced black olives and sliced jalapenos.
Now you’re ready to nosh while you watch whatever makes you stand up and shout at the TV!
- 2.5 Cups white beans
- 4 Roma tomatoes
- 3 Garlic cloves
- 1 Lime, juiced
- 1 Lemon, juiced
- 1 Handful parsley
- ½ Cup black olives, sliced
- ¼ Cup sliced jalapenos
- 1 Cup vegan yogurt
- 2 Tbsp. cayenne pepper, divided
- 2.5 Tbsp. cumin, divided
- 2 Tsp. oregano
- 2 Cups shredded butter lettuce
- ½ Shot tequila